Make Better Vegetable Beef Soup From Scratch

We love soup from scratch! Homemade soup is easy, repeat that phrase. I don't think we've had canned soup for 15 years, it's just too simple to make your own from scratch. Many soups are incredibly easy, but I'll focus this post on how to Make Better Vegetable Beef Soup from Scratch! 

Make Better Vegetable Beef Soup from Scratch

Note: I cook for 11 people. This recipe would feed several adults and children. You can half this recipe or freeze the remainder. I would make the whole thing and freeze what's leftover. Freezing or saving some for leftovers actually enhances the flavor too.

Make Better Vegetable Beef Soup from Scratch

Here are a few tips to remember for almost any soup you make (except cream based, that will be another post):

  • check
    Roast or brown thawed meat with garlic before adding vegetables and broth
  • check
    Use fresh spices to brown with meat and garlic
  • check
    Saute vegetables in the browned meat, not before adding meat or together
  • check
    Use a good broth, homemade is best, but not mandatory!
  • check
    Use a cutter/slicer for vegetables that keeps everything uniform (I use this, not affiliated, just like the tool!)
  • check
    Add small uncooked pasta, like Orzo to prevent too much broth absorption, pasta helps to thicken slightly.
  • check
    In cases of vegetables like green beans or peas, FRESH is much tastier. Especially if they came right from your own garden.
  • check
    Don't replace sherry or wine simply because there is alcohol in it. My best sauces contain wine and I wouldn't trade it for flavor. The alcohol reduces when it heats. Try not to use grocery store cooking wine/sherry, they are loaded with salt and lack flavor. 

Vegetable Beef Soup Ingredients - Serves 11+ people:

2lbs. beef steak - thinly sliced, then cubed
3 Tbsp. Olive Oil
3 Tbsp. minced garlic
5 sprigs of fresh thyme - leaves only
5 sprigs of fresh oregano, chopped
1 c. sherry or white wine - split into 1/2 cups
1 stalk celery, chopped
2 red onions, chopped
6 sm-med zucchini, chopped
4 carrots, chopped
5-6 c. of fresh green beans, chopped
3 Tbsp. beef base
2 Tbsp. Worcester Sauce or 1 Tbsp. Liquid Smoke (adjust to taste)
1 Tbsp. sea salt
2 tsp. pepper
3/4 c. Orzo or small pasta
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1 10 oz. can Rotel tomatoes
1 32 oz. Beef Broth
3 c. water 

Make Better Vegetable Beef Soup From Scratch

Brown the beef, Orzo, fresh spices and garlic in olive oil. I added my Orzo with the broth because I forgot earlier, and it works, but adding it with the meat and spices first is better. (We saute brown rice the same way with oil and spices before pressure cooking!)

Make Better Vegetable Beef Soup from Scratch

Pour in 1/2 cup sherry. Add all the chopped vegetables and saute for several minutes. Mix in the beef base, salt, pepper, Worcester, diced and Rotel tomatoes, tomato sauce, tomato paste, beef broth, remainder of sherry and water. 

Adjust salt/pepper to taste. We like this soup spicy and find that the Rotel adds enough spice, but add Cayenne if you like it a little hotter.

This soup thickens up nicely. 

Make Better Vegetable Beef Soup from Scratch

Simmer for 1 1/2 hours or longer. Serve with crusty french bread and salad. Take a nice cold day and try out this rich vegetable soup. It's one of our favorites!

Joyous Home


Theresa has been married to John for 24 years, we have 10 children and three grandchildren. Five of our children are still being homeschooled, the youngest is in third grade. I'm a blessed child of God. I love everything about homemaking! Joyous Home was started in 2007 to encourage homemaking!